The Sautéed Rapini with Garlic and Chili Flakes Recipe is perfect for the vegetarians who read the TCC blog. It’s different and uniqe. I admit, I’ve never tried rapini (broccoli rabe), so I find recipes like this interesting. Adding it to my must-make list.
Today’s guest-post recipe is courtesy of Alice Carbone Tench, writer and cookbook author who just released a new cookbook in February 2022 titled Eating Again, The Recipes That Healed Me published by Heliotrope Books. Recipe will make approximately 4 servings.
Sautéed Rapini with Garlic and Chili Flakes Recipe
2 bunches of rapini (broccoli rabe)
1 clove of garlic
Extra-virgin olive oil
salt and chili flakes to taste
1. Prepare the rapini by removing the leaves and the florets for the stems, then rinse the thoroughly.
2. Blanch the rapini in salted boiling water for 3-4 minutes, this will soften them and remove the excess bitterness.
3. Drain the rapini and transfer to a skillet with extra-virgin olive oil and garlic.
4. Sauté the vegetables for 5-10 minutes, remove the garlic, and salt to taste. Add chili flakes and a last drizzle of a good extra-virgin olive oil before serving.
If you boil the vegetables without salt, you can drink the water, which is filled with vitamins and beneficial properties. My grandmother still does this, and she is 99! Also, you can save the water and cook pasta in it.
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This is the first time I have heard of rapini , but the recipe looks like a great way to serve this vegetable.
What a tasty and healthy recipe and one that I would like. So funny to remember that my mother would use the water from cooking vegetables to use in soups, similar to your grandmother drinking the water. Nothing went to waste.
glad you told us rapini (broccoli rabe) looking at the picture had no ideal
this sounds like something I would like
This is interesting. I have never heard of rapini. I will have to check it out.
I have never had this recipe before but I am so going to make this one. This looks so healthy and sounds easy to make thanks for sharing.